Mix all the rub ingredients together
Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention
to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down
in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull
away from the ends of the bones and the ribs are just tender, about 1 hour. You
can bake the ribs up to a day before and keep them refrigerated. Bring
refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with
about half the remaining sauce, until they're crispy and heated through, about
10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce
makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before
cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping
or brush it over the ribs.